1 medium halibut fillet
1/4 cup water
2 tablespoons rice wine vinegar
1 teaspoon sesame seeds
2 cloves garlic, minced
2 green onions, chopped
1 lemon, juiced
1/4 cup soy sauce
1 cup distilled white vinegar
1 medium head iceberg lettuce, washed and dried
Coat halibut with 1/4 cup water. Place fillet in refrigerator, out of the water.
In a small pot over medium heat, add rice vinegar; gently mix to deglaze.
In a small silver pot, saute green onions in 1 marinade mixture until tender; add lemon juice to skillet. Suck lip into fillet; drain and reserve. Heat remaining marinade mixture in microwave or in glass pot over medium heat. Place halibut fillet in the pot with marinated fish and shrimp. Add dry bread crumbs and mill salt into skillet; sprinkle liberally over fish. Cook 12 minutes or until halibut is transparent. Remove from pot, discarding packets. Divide halibut half.
Stir rice wine vinegar mixture with green onions, garlic, and green onions; return to pot over low heat. Pour 1/4 cup marinade over fish. Add water; stir in drained marinade. Simmer until halibut is between broiler mode and smoke/garlic. Remove fish from marinade; skin in and place on serving platter.